crock-pot-chicken-and-black-bean-taco-salad

Easy Crockpot Chicken and Black Bean Taco Salad

Easy Crock Pot Chicken and Black Bean Taco Salad
Serves 6
Nell Stephens shared this recipe at our recent Crockpot-themed Post-Op Living class. This simple slow cooker chicken taco salad is high in fiber and protein which means it's very satisfying – all for under 300 calories. Trust me, you won't miss the tortillas! Keep the cilantro dressing in the fridge for any salad.
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Prep Time
15 min
Total Time
4 hr
Prep Time
15 min
Total Time
4 hr
281 calories
17 g
68 g
11 g
30 g
3 g
259 g
603 g
4 g
0 g
8 g
Nutrition Facts
Serving Size
259g
Servings
6
Amount Per Serving
Calories 281
Calories from Fat 94
% Daily Value *
Total Fat 11g
17%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 68mg
23%
Sodium 603mg
25%
Total Carbohydrates 17g
6%
Dietary Fiber 7g
28%
Sugars 4g
Protein 30g
Vitamin A
32%
Vitamin C
17%
Calcium
14%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Crockpot
  1. 2 (16 oz total) skinless, boneless chicken breasts
  2. 1 tablespoon reduced sodium taco seasoning
  3. 1/2 teaspoon cumin
  4. 1 cup canned black beans, rinsed
  5. 1 cup chunks salsa
For the Salad
  1. chopped romaine or red leaf
  2. 1/4 cup reduced Mexican cheese blend
  3. 1/2 cup zesty avocado cilantro buttermilk dressing
For the Dressing
  1. 3/4 cup low-fat buttermilk
  2. 1 small jalapeno, seeds removed, leave them in if you want it spicy
  3. 1/4 cup of fresh cilantro
  4. 1 medium haas avocado
  5. 1 clove garlic
  6. 2 tbsp chopped scallion
  7. juice of 1 lime
  8. 1/8 tsp cumin
  9. 1/4 tsp fresh ground pepper
  10. 1/2 tsp kosher salt
Crockpot
  1. Place the chicken in the slow cooker and season with taco seasoning and cumin. Pour the beans over the chicken and top with salsa. Cover and cook in the crockpot on Low for 4 hours, or until the chicken is tender and easily shreds with 2 forks. Shred the chicken and combine with the beans and sauce, keep warm until ready to eat. Makes 3 1/2 cups.
For the Dressing
  1. Combine all the ingredients in a blender and blend until smooth. For a thinner dressing add more buttermilk, for a thicker dip use less.
  2. To make the salad, place lettuce on each plate, top with 2-3 oz chicken and bean mixture, 1 Tbsp cheese and 1 Tbsp zesty avocado buttermilk dressing.
beta
calories
281
fat
11g
protein
30g
carbs
17g
more
POST-OP LIVING http://recipes.chicoweightloss.com/wp/

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